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Zucchini noodles with pesto and roasted tomatoes and mushrooms

All of my favorite things in one dish! If raw zucchini isn’t your thing, I suggest a quick, hot saute with a small splash of olive oil. Either way — delish!

For the pesto:

1 cup roughly chopped basil

1 small clove garlic

1/4 cup toasted walnuts

1 teaspoon fresh lemon juice

1/3 -1/2 cup extra-virgin olive oil

salt and pepper to taste

For the salad:

2 teaspoons lemon juice

2 teaspoons extra-virgin olive oil

1 pint cherry tomatoes, halved

2 cups small white mushrooms, sliced

salt and pepper to taste

2 medium zucchini, julienned finely

Preheat the oven to 400 degrees.

To make the pesto, combine the basil, garlic and walnuts in the bowl of a food processor. While blending the ingredients, pour the lemon juice and 1/3 cup extra-virgin olive oil into the bowl through the intake. Add more olive oil, if necessary, to achieve a more liquid consistency. Season to taste with salt and pepper.

Whisk together the lemon juice and oil. Combine the tomatoes and mushrooms in a separate bowl. Pour the lemon juice mixture over top, then quickly toss the vegetables to coat them. Spread the vegetables on a baking sheet, then season to taste with salt and pepper. Roast in the oven for 12-15 minutes, or until the vegetables are tender and shriveled slightly. Set aside.

Toss the zucchini in the pesto until it’s throughly coated. Gently stir in the tomatoes and mushrooms. Serve at room temperature.